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Print this Recipe    Mostaccioli

FOUR-CHEESE MOSTACCIOLI VEGETABLE LASAGNA

16 oz package frozen broccoli, cauliflower and carrot blend
6 tablespoons butter
1 red pepper, chopped
1/2 cup chopped onion
2 garlic cloves, minced
1/4 cup flour
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 cups milk
2 cups (15 ounces) Ricotta cheese
1/2 cup (2 ounces) shredded Parmesan cheese
1/4 cup minced fresh basil leaves or 1 teaspoon dried
1 1/2 cups (6 ounces) shredded Mozzarella cheese
1 cup (4 ounces) shredded Provolone or Baby Swiss cheese
2 cups (8 ounces) mostaccioli noodles, cooked and drained

Thaw frozen vegetables and drain well. Chop coarsely and set aside.

Microwave butter in 1 1/2 quart bowl on HIGH (100 percent power)
1 1/2 minutes or until melted. Stir in pepper, onion and garlic,
microwave 3 to 4 minutes or until pepper and onion are tender.
Blend in flour, nutmeg and salt, microwave 30 seconds. Stir in
milk, microwave 5 to 7 minutes or until mixture just boils and is
thickened, stirring every 2 minutes. Combine Ricotta cheese, Parmesan
cheese and basil. Combine Mozzarella and Provolone cheeses.

Arrange half of the noodles in a single layer in bottom of 12x8-inch
baking dish. Top with half of the white sauce mixture, all of the
Ricotta mixture, all of the vegetable mixture and half of the
Mozzarella cheese mixture, press down lightly. Top with remaining
noodles in single layer, remaining white sauce and remaining
Mozzarella cheese mixture. Bake at 350 degrees for 40 to 45 minutes
or until hot and bubbly. Makes 8 servings.

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